I was trying to get rid of things in my fridge when I came up with this risotto. I had come home from the grocery store the other day after purchasing a bag of bell peppers only to realize I had about 4 in the fridge already. (Face palm)
So I was trying to think of quick ways to use them up. Risotto has quickly become one of my favorite things to make in the InstantPot because it literally takes a quarter of the time to make than the traditional method. I also had some chicken defrosted, and some cherry tomatoes sitting on my countertop, so I threw everything in and this came out.
I can’t tell you how good this smelled during the cooking process and even more when the lid was released! It smelled like the best pizza ever. I almost want to call this pizza risotto but that sounds a little cheesy (see what I did there??!)
What is the traditional method to cooking risotto?
Risotto is a northern Italian rice dish that is cooked to a creamy consistency. You achieve it by slowly adding broth of any kind to arborio rice. This means you have to sit by the stove for an hour or so adding broth little bit little. The key is adding it at stages, while stirring constantly.
With the Instantpot, it does all that for you!
How do I make Red Pepper Risotto in my InstantPot?
You’ll start by using the saute function and adding a little olive oil and finely chopped onion. Saute the onions for about 5 minutes or until they become translucent. Add garlic and saute for another 2 minutes.
While the onions are cooking, prepare your chicken by cutting it into small pieces, keeping them all the same size. We do this so that everything cooks evenly. Season the chicken with oregano, salt, pepper, garlic powder and paprika.
Remove the onions from the InstantPot and add the seasoned chicken. Quickly brown the meat, remove it from the pot and deglaze the pan with white wine. Throw the onions and chicken back in the pot and add the rice, chicken stock, tomatoes, red bell peppers and stir to combine.
Cover with the lid and lock into its position. Turn the vent to the “Sealing” position. Press the Manual pressure cooker button until the time reaches 6 minutes and press start.
Once the cooking is complete, wait 7 minutes before switching the vent to steam, then release the pressure.
At this point, you’ll stir in the butter and grated parmesan. Season to taste and add more parmesan cheese to the red pepper risotto if desired.
Garnish with freshly grated Parmesan and fresh parsley and serve!
Hope you found this as easy and delicious as I did.
If you love this red pepper risotto recipe, be sure to check out my InstantPot split pea hummus